2 c. milk, scalded
2 c. evaporated milk or cream
1 pt. oysters
1/4 c. butter
2 tsp. salt
1/4 tsp. MSG
1/2 tsp. black pepper

Scald 2 cups milk and 2 cups evaporated milk or cream in a double boiler until film appears. Drain 1 quart of oysters, saving the liquid. Melt butter in 2 quart saucepan. Add to melted butter oysters plus reserved liquid. Simmer for 3 minutes or until oysters are plump and begin to curl. Stir oyster mixture into scalded milk with 2 teaspoons salt, 1/4 teaspoon MSG and 1/2 teaspoon black pepper. Serve with crackers.